Veg. S'wiches: Dilled Egg Salad Sandwiches with Vegetables

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Dilled Egg Salad Sandwiches with Vegetables

 

Recipe By :Paulette Mitchell

Serving Size : 2 Preparation Time :0:00

Categories : Eggs Herbs

Salads Sandwiches

Savoury Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Dressing

2 tbsps plain yogurt -- or mayonnaise

2 tsps fresh dill -- snipped

or 1/4 tsp dried dill

1 tsp Dijon mustard

1 tsp fresh lemon juice

1/4 tsp honey

1/2 clove garlic -- minced

or 1/4 tsp prepared minced garlic

salt and freshly ground black pepper -- to taste

 

3 hard-boiled eggs

2 tbsps minced carrot

2 tbsps minced green bell pepper

1 tbsp minced celery

1 tbsp minced red onion

1 tbsp capers -- drained and rinsed

4 slice rye bread

mayonnaise -- for spreading

mustard -- for spreading

2 lg tomato slices

finely shredded lettuce or alfalfa sprouts -- as

desired

 

To make the dressing: Stir all the ingredients together in a small bowl.

 

Mash the eggs with a fork. Add the carrot, bell pepper, celery, onion, and

capers; toss. Stir in the dressing. Taste and adjust the seasoning.

Spread one side of 2 slices of bread with mayonnaise and one side of the

other 2 slices with mustard.

 

Spread the egg salad mixture over the mayonnaise on 2 of the bread slices.

Add a tomato slice and lettuce or sprouts to each. Top each sandwich with

another slice of bread, mustard-side down, and cut in half.

 

Source:

" Vegetarian Sandwiches "

S(ISBN):

" 0-8118-2501-9 "

Copyright:

" 2000 by Paulette Mitchell "

Yield:

" 2 sandwiches "

 

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Per Serving (excluding unknown items): 310 Calories; 11g Fat (31.6% calories

from fat); 16g Protein; 36g Carbohydrate; 5g Dietary Fiber; 320mg

Cholesterol; 601mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2

Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Keep a container of the egg salad on hand in the refrigerator for

on-the-spot after-school snacks. Or try this elegant appetizer: Spread the

egg salad on slices of cocktail-sized caraway rye or rounds of grainy bread;

omit the lettuce or sprouts and garnish the open-faced sandwiches with small

sprigs of fresh dill.

 

Advance Preparation: The egg salad will keep for up to 2 days in a tightly

closed container in the refrigerator.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0